Reviewed: Feb. 16, 2008

I bake a lot of cakes, and I will be using this recipe again. As others suggested, I reduced the flour by about 1/2 cup. It turned out moist and delicious. I also used 2 8" pans instead of a tube pan and reduced the time. Beautiful!

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Reviewer:

lewatts

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2007

I took the popular advice and used only 2 3/4 cups flour and baked about 50 minutes. And yet, it was still a little dry. The flavor was nice, but I think this recipe could have used more eggs and maybe even less flour. If I make it again, I might be adventurous enough to experiment with 2 1/4 cups flour. We'll see.

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Reviewer:

Jackie

Cooking Level: Expert

Living In: Acworth, Georgia, USA

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Reviewed: Dec. 1, 2007

I didn't follow the recipe instructions, which weren't specific enough. I put the sugar in the blender for 20sec to turn it into superfine sugar, so it would dissolve more readily into the batter. Then, I creamed the butter for 3mins, added the superfine sugar and beat for another 3mins, added eggs and beat until smooth and fluffy, about 2mins. Then I sifted the dry ingredients except cocoa together, and added to the batter alternating between the flour mixture and the milk. At this point, I was using a spatula to fold the ingredients in. After taking some batter out for the choco part, I also sifted the cocoa powder to get rid of lumps. Not sure how it would have turned out if I wasn't so fussy about mixing, but mine seemed fine. Also used both almond and vanilla extracts. I also reduced flour, and a bit of sugar. It still seems a bit dry. My mom liked how it was nice and crusty around the edges fresh out of the oven though. Well, let's see how its like tomorrow. UPDATE: Blergh. It's too dry... I like my old marbled yogurt loaf recipe better.

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Reviewer:

mayura

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2007

My first marble pound cake attempt and it turned out great! I took the advice of everyone else and cut the flower back to 2 3/4 cups. Serve warm with butter and tea! Will make again. Thanx!!

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Reviewer:

Lyse

Cooking Level: Beginning

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Reviewed: Oct. 19, 2007

Thank You very much for submitting this recipe! This was the first cake I made from scratch and everyone loved it!! I was so proud!

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Reviewer:

andrea

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Reviewed: Sep. 17, 2007

Yup, it was dry. Flavor was alright, the kids ate it but I probably won't make again.

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SARAH

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Aug. 21, 2007

Has great flavor. I didn't know what a tube pan was so I tried putting it in a bread pan but there was too much batter so I ended up putting 1/4 of the batter in one bread pan and the other 3/4 in another bread pan and kept and eye on it in the oven for doneness. I later found out that a tube pan is a bunt pan.

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Reviewer:

Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: May 27, 2007

Really really good, everyone LOVED it. Following others suggestions, I just did 3 1/4 cups of flour, (and we're high altitude, 7800 ft) and then added a TBSP of milk to the choclate mixture when I added the cocoa, baked for 50 minutes exactly and it came out wonderfully moist and deliccious. We sliced it and had it with strawberries, chocolate sauce, and whipped cream~ it was lovely. The kids delared this "version" of strawberry shortcake THE BOMB. It was a great mix of not too chocolately or sweet, but satified all those together. Mmmmm Thank you for this great recipe, I will make it often!

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Reviewer:

Dinabu

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Reviewed: May 13, 2007

This got rave reviews on Mothers day. I thought it was still a little dry. I followed the recommendations of some others to cut the flour by 1/2 cup, and to cook it for 50 minutes.

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Reviewer:

Sue

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Reviewed: May 12, 2007

This was one of cake that my family love it.But instead of 1/4 coco, I make 150g Extrafine Milk chocolate melted and reduce some sugar.

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Frances Falzon

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Reviewed: Mar. 5, 2007

This was the best cake my three daughters and I have ever tasted! Thank you for bringing this into our lives! Now my daughters want it everyday!

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Hannah

Cooking Level: Expert

Home Town: Bloomfield, New Jersey, USA

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Reviewed: Jan. 21, 2007

Oh, I really hate to give this recipe such a bad rating but it was really awful! It is extremely dry and the outside got crunchy-I was very disappointed in how it turned out. I am wondering if perhaps using oil or even applesauce in place of some of the butter might help. Atleast my kids like it and maybe it will be better today. I may try this recipe again with the applesauce or oil later on...

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Reviewer:

LOVROFPOOH

Cooking Level: Intermediate

Home Town: Bowling Green, Virginia, USA

Living In: Owasso, Oklahoma, USA

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Reviewed: Jan. 8, 2007

GREAT RECIPE!!! I read the reviews before I started baking and it helped. Also, instead of milk I added water and it came out great. THANK YOU FOR THE RECIPE.

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Reviewer:

Nora

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Reviewed: Jan. 2, 2007

I followed the advice of other reviewers and decreased the amount of flour. I also reduced the bake time from a full hour to just 50 minutes. I was glad to have the tips ahead of time because they seemed to be just the ticket to a moist cake. My only complaints are that I have quite a sweet tooth and I would have liked the cake to be just a little more sugary. (I was looking to recreate something akin to Starbucks' marble loaf.) The other thing was the order of the ingredients being added was a little odd to me. The flour was the third ingredient and it made the batter like a thick cookie dough until I got the milk added. I may change the order in which I add them the next time I make it. Overall, it was good and I'll try it again someday.

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Reviewer:

JFERSTOK

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Reviewed: Nov. 27, 2006

I have done this cake twice. First time following the instructions to the letter and the result was OK, not great. The second time around I reduced flour quantity by half a cup and baked it for a little over 50 min and it was just fantastic. I was so proud of myself for baking such a delicious cake. I highly recommend it.

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Reviewer:

Bakingaficionado

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Reviewed: Oct. 9, 2006

FANTASTIC!!!!!!!! LOVED THIS RECEIPE AND THE CAKE WAS ABSOLUTELY DELICIOUS!!!!! NOT DRY AS OTHERS SAID I PLACED IN A TUPPERWARE CAKE DISH AFTER COOKING IN TUBE PAN. ONE SUGGESTION I USED A WHISK(UP AND DOWN MOTIONS) TO MAKE SWIRLS, CAME OUT BEAUTIFUL!!!!! ONCE AGAIN COMPLIMENTS TO THE COOK!!! WHO SUBMITTED THIS RECEIPE!!!!

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Reviewer:

Nonna Anna

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Reviewed: Sep. 16, 2006

Delicious! I used Coffee flavouring instead of vanilla, and added that part after it was seperated - so it was a real Mocha Treat!

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Reviewer:

Aylyese

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Jul. 15, 2006

This recipe is great - and I bake a lot of cakes. My changes: I baked it at not quite 350 and for about 50 minutes. Wonderfully moist! Only problem: I have to work on my swirl technique!

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Reviewer:

umechan

Cooking Level: Intermediate

Home Town: Pasadena, California, USA

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Reviewed: Jun. 23, 2006

The look was fantasctic, but the taste was not to die for, next time, I would cut down the amount of flour to 2 3/4 cups only, because the flour ratio is big comparing to the to the other ingredients ratio. Just cut down the flour, and you can’t go wrong with it.

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